Directions:Whisk all the above together. Heat a lightly buttered crepe pan over medium high heat. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side. Remove to a plate. Top with 2 tablespoons nutella, sliced bananas, strawberries and whipped cream and fold in half. Top with more cream and berries! Dig in! Makes about 6-8 crepes.

****This recipe will work with regular flour too but ad the water slowly as you may not need a full cup!

My ultimate fantasy is to be able to cook whatever I want without ever having to think about recipes at all. That’s why crisps and crumbles appeal to me so much. You really don’t even technically have to measure out your ingredients, and once you’ve made a few you can just do it by eye. Small variations in the mix don’t matter too much, they all come out good.

I threw these mini crumbles together in small, wide mouth mason jars. You can even make them ahead and bake them when you need them. It makes for great portion control, and the cuteness factor counts for something, too.

Any summer fruit will work in these jars, just be sure to chop up the fruit in small pieces so it will fit in properly. I don’t add anything to the fruit but a squeeze of lemon juice, a little cornstarch (for a hint of thickening) and almond extract.

And here’s the perfect topping—mason jar whipped cream—just fill a
pint sized jar halfway with heavy cream, screw the cap on tightly, and
shake for 5 minutes. You’ll know when it’s done because the ‘sloshing’
noise will stop.

Uncap and enjoy! I like my whipped cream
plain., but you can add a bit of sugar and vanilla to the cream
in the beginning if you like.

The crumbles bake for about 25 minutes until they’re golden on top and you can see the cherry filling bubbling away down below.

Pit the cherriesand chop them up into quarters. Put them in a bowl and add the lemon juice, cornstarch and almond extract. Stir to combine and set aside.

Make the crumble topping: Put the oats, flour, sugar and almonds in a small bowl. Add the chilled butter and mix together using your fingertips. You want to incorporate the butter and create a nice chunky crumbly texture. Keep mixing until no more dry flour is evident, and the butter has been thoroughly mixed in.

Spoon the cherries evenly into 4 wide mouth 8 oz mason jars. Sprinkle the topping over each one. Mound the topping over the cherries, it will shrink down as they bake.

Set the jars on a baking sheet and bake for 20-25 minutes until the topping is golden and the cherry filling is bubbling away.

Let the jars cool briefly before serving because they will be hot.

Serve with whipped cream.

For the Mason Jar Whipped Cream:
fill a pint sized mason jar half full with cold heavy cream.
Add a Tbsp of sugar and 1/2 tsp of flavoring if you want.
Cap the jar tightly and shake for 5 minutes, or until you hear the ‘sloshing’ sound stop.

I made this recipe easily divisible so you can even make one jar at a time, if you want.
Multiply it for a crowd.

These are great for summer entertaining because you can make the jars ahead of time and bake them during dinner. Let your guests shake up their own whipped cream!

One year ago today—

Leo

Remember everyone, tomorrow google reader will disappear forever…

do
you have a plan in place for keeping up with your favorite sites?

You can subscribe or follow in lots of other ways,

it just depends on your preferences and needs, here are a few suggestions—

bloglovin’

feedly (click the ‘Add Content’ in the top left hand corner, then just type in www.theviewfromgreatisland.com.)

subscribe to my rss feed and have it sent to whatever homepage or reader you like, click on the link on the top right sidebar

follow by email, the link is at the top right as well. You’ll get each new post in your inbox as an email.

You can follow me on Pinterest where I pin the daily post on my first board

This tender spice cake studded with apples and crystallized ginger is perfect on it’s own or layered with lemon yogurt, parfait-style.

I really, really wish there was a way to transport smell over the internet because this apple gingerbread cake smells DIVINE. Standing over it and inhaling deeply is almost as good as actually eating it.

This apple gingerbread is like everything good about fall, all baked up in to a gorgeous cake. Sautéed apples add extra moisture and crystalized ginger adds extra zing. The cake is tender, with a crumb that practically melts in your mouth, and it’s full of rich, earthy spices and the perfect touch of sweetness. It tasted like something that might have come out of your grandmother’s kitchen.

Topped with tangy lemon yogurt, either spooned on like whipped cream or layered like a parfait, it’s positively ethereal. I know what you’re thinking: cake with yogurt? Trust me, it works. The idea popped into my head when I was brainstorming “perfect paring” ideas for Liberté Méditerranée and I’m so glad I went for it. It might not be conventional, but it’s a great alternative to whipped cream or creme anglaise. (Just be sure to stir the yogurt well. It’s “fruit on the bottom” style, so you’ll miss out on all the lemony goodness if you just spoon it off the top!)

Apple Gingerbread

Total time

1 hour 30 mins

Author: Lauren Keating

Serves: 16

Ingredients

2 tablespoons butter

3 apples, peeled and sliced (about 2 cups)

½ cup butter, softened

⅓ cup sugar

1 egg

1 cup molasses

2⅓ cup Gold Medal® all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground allspice

½ teaspoon salt

¼ teaspoon ground nutmeg

¾ cup hot water

¼ cup crystalized ginger, finely chopped

Preparation

Preheat oven to 350ºF. Line a 9″x9″ baking pan with foil.

Melt 2 tablespoons of butter in a small saucepan. Add the apples and cook until softened, about 5 minutes.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Mix in the egg, then add the molasses.

In a second bowl, mix together the flour, baking soda, and spices. Stir half of the dry ingredients into the butter and sugar mixture; mix until combined. Stir in the hot water. Add the remaining dry ingredients and mix until combined (the batter will be smooth and light brown, similar to milk chocolate frosting). Stir in the apples and crystalized ginger.

Pour into the prepared baking pan and bake for about 1 hour 15 minutes, or unti la toothpick inserted into the center of the cake comes out clean.

3.2.2124

Disclosure: This post was brought to you in partnership with Liberté; I was compensated for developing this recipe. Thank you for helping support the brands that keep me inspired in the kitchen.